G: It depends on how soft you want them. Here are a few common methods:

• Jammy (soft-boiled, slightly runny center): Boil water, gently lower in eggs, cook for 6–7 minutes, then transfer to ice water.
• Poached: Simmer water (not boiling), add a splash of vinegar, swirl the water, slide in a cracked egg, and cook for 3–4 minutes until the whites are set but the yolk is runny.
• Soft scrambled: Cook eggs over low heat with butter, stirring constantly until just barely set, about 3–5 minutes.
• Steamed: Steam eggs over simmering water for 6–8 minutes for a soft-boiled texture.

What texture are you aiming for?